A Pasta Dish for Guests That’s Easy to Make

“I like to serve this pasta dish for company because it is quick,” James Joyce writes. “I use shredded Jack cheese to thicken the sauce instead of the usual whipping cream. All you need is white wine, French bread, a salad and, of course, good company.”

LINGUINE WITH CLAMS

2 (6-ounce) cans minced clams

1/4 cup butter

1/2 cup olive oil

2 to 3 cloves garlic, minced, or 1 tablespoon prepared minced garlic

1 cup chopped parsley

1 1/2 cups shredded Jack cheese

1 pound linguine, cooked and drained

2 plum tomatoes, chopped

Drain clams and reserve clam juice. Heat butter and olive oil in skillet over medium heat. Quickly saute clams and garlic. Stir in clam juice and parsley. Simmer 1 minute. Stir in cheese with whisk, 1 handful at a time, just until thickened. Pour over hot linguine and fold in pasta. Serve immediately, garnished with chopped tomatoes. Makes 4 to 6 servings.

--JAMES JOYCE

Fountain Valley